Gilbert Votion does his magic behind the bar at Jue Let. Credit: Courtesy Photo / Gilbert Votion
National Cocktail Day arrives on Tuesday, March 24, which sounds like a good excuse for a tipple. But isn’t any day a good excuse for a tipple?
In honor of the upcoming food holiday, the Current spoke to several San Antonio bartenders to spotlight the stories behind their spirits — and to celebrate the creativity and hard work they bring to the local culinary scene.
Ashanti Williams
Years in bartending: 15-plus
Bars I’ve worked: Rumble, Paper Tiger, Last Word, Brooklynite, Stay Golden, SoHo, Hugman’s Oasis, Tucker’s Kozy Korner, Urban Cocktail, but I’m now at The Modernist
Favorite drink to make: New York Sour
Fun memory: I’ve had countless incredible and fun moments had while serving as a bartender, but i remember the power went out on the whole block working at The Modernist once and so we threw a “Blackout Party,” and served guests using candlelight and phone flashlights. Everyone had a blast until the power came back on.
Something I wish people knew: I wish people knew that we often love our guests more than we love ourselves. That we cherish all the good regulars we have met over the years and how they make these brutal hours worth it— when we know we’ve made an impact on their nights out or daily life altogether.
Emily Rohm
Years in bartending: 3-4
Bars I’ve worked: I’ve bartended and barbacked at most of the Empty Stomach restaurants. Mostly at Hot Joy, but I’m at Barbaro and Merci Jones now. Burleson Beer Yard gets an honorable mention.
Favorite drink to make: I love it when people ask for a Negroni, but they sub the gin out with something specific that I haven’t tried. It feels so devious making it, knowing that I’m about to straw test it and use that information for evil — my potential after-work drink.
A fun memory: One of my favorite work memories was the first time Hot Joy hosted House Arrest, at the Southtown location. We were ready to party just as much as anyone else. It was such a good vibe and we even took turns sneaking out from behind the bar to go dance.
Something I wish people knew: My best customer stories are ones where I meet my favorite people! Even as I write this, I’m doing so because I met someone who drinks Diet Coke on chill days and banana Daiquiris during hectic times. Today, I’m hungover because of someone who let me make them whatever I wanted every Sunday for three years. Soon I get to move out of state with someone who wants a Gold Rush after a bad first date. We learn people’s drink orders before we learn their names, or even how important they’ll be to us later on. I think that’s pretty crazy.
Gilbert Votion
Years in bartending: 10 behind the bar
Bars I’ve worked: I have bartended everywhere from Richter in Boerne Texas to Snakehill Social Club to the late and dearly missed Playland Pizza. I’m currently at Jue Let at the Pearl.
Favorite drink to make: Probably a Last Word.
A fun memory: Performing behind the bar! Did a whole jazz number with a jazzy ensemble underneath my button down shirt. Top hat included.
Something I wish people knew: I had a regular who is a legend in our city. He remembered my name after the first time I l bartended for him. He might have coached a really amazing basketball team in our city.
Mikey Cortez
Year in bartending: 8 behind the stick
Bars I’ve worked: I’m currently at Bubbles and Bourbon but have also worked at Bésame, Ay Que Chula, Paramour, El Camino, Lanes at Oakhills, Dashi and Studio 210
Favorite drink to make: A Daiquiri has to be my favorite to make because there’s beauty in the simplicity of it.
A fun memory: I was working on my birthday once, and the turnout was so incredible. The other bartenders being there, supporting me and coming together was the best feeling in the world. It truly feels like family and really solidified that I am where I’m supposed to be.
Something I wish people knew: I wish people could see the art and love that gets poured into every single drop. These drinks aren’t just ingredients that are shaken and stirred, these are mediums for us to talk to people through. This industry is my life, as it is for a lot of others, and I wish people will one day see the beauty in it.
Ashley Williams, known throughout the bar industry as “Boots”
Years in bartending: I have more than 20 years of experience in the hospitality industry. I began my career as a server in an adult entertainment venue, where I developed a strong foundation in service, professionalism and guest engagement. Through dedication and mentorship from some truly exceptional people, I worked my way up behind the bar, refining my craft and building the skills that define my career today.
Bars I’ve worked: I’ve bartended at a wide range of establishments throughout San Antonio, including Sugars San Antonio, Rick’s Cabaret, Antro, The Stockyard Saloon, The Beach, Rod Dog Saloon, 11th Hour Bar and El Camino. These diverse environments — from nightlife and entertainment venues to neighborhood bars and outdoor concepts — have shaped my adaptability, speed and guest-focused approach.
Favorite drink to make: My favorite drink to make is a michelada. While many bartenders dislike making cocktails like bloody marys or micheladas because of the time and attention they require, I enjoy them for that very reason. These longer-build cocktails allow room for creativity, precision and passion — every ingredient and step contributes to a drink that feels intentional and thoughtfully crafted.
A fun memory: One of my favorite memories is watching complete strangers become friends over the course of a shift. Being part of those organic connections — sparked by good drinks and conversation — is one of the most rewarding aspects of bartending.
Something I wish people knew: Bartending is far more than pouring drinks. It requires multitasking, emotional intelligence and responsibility. We manage atmosphere, safety and hospitality simultaneously while creating a space where guests feel welcomed and cared for.